Risotto Rice

Classified as a medium grain, Risotto grains are round and plump in their appearance.  High in starch and extremely absorbent in nature, the grains are perfect to use in traditional risotto dishes as the starch creates the creamy, smooth texture during the cooking process.  

To create the perfect risotto it is necessary to add the liquid bit by bit in order to allow this creamy texture to develop, and the constant stirring releases more delicious starch into the dish.  To serve the perfect risotto, the rice should be cooked until the grains are 'al dente' (soft but with a firm bite in the centre).

Traditionally grown in Italy, there are many different types of Risotto rice with each variety having its own unique qualities.  Specialist varieties include Carnaroli and Vialone Nano.  Carnaroli tends to be hardier and therefore it is difficult to overcook it, whereas Vialone Nano is more absorbent and will cook slightly faster.